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Elizabethan Pork
Ingredients:
2 tablespoons vegetable oil
1 kg chump pork steaks or pork chop, cut in 1 inch pieces
2 medium onions, sliced thinly
2 tablespoons flour
1 teaspoon ground mace
2 teaspoons mild curry powder
375 ml red wine
600 ml chicken stock (I use a stock cube)
125 g dried apricots
125 g raisins
125 g dried stoned dates or prunes
6 servings
2 hours 15 minutes 15 mins prep
1. Preheat oven to 160 c, or 325 f.
2. Heat oil in dutch over.
3. Over high heat, fry pork in batches until lightly browned.
4. Remove from pan.
5. Add onions to pan.
6. Cook over medum heat until soft.
7. Add flour and spices.
8. Stir and cook 1 minute.
9. Stir in wine and stock and slowly bring to a simmer.
10. Add meat and fruits.
11. Cook in center of preheated oven for 2 hours until meat is tender.
Chicken Liver Pate
Ingredients:
16 ounces chicken livers, washed,dried and finely chopped
3 ounces butter
1 large onion, finely chopped
4 cloves garlic, finely chopped
2 teaspoons oregano
4 tablespoons tomato puree
4 tablespoons dry sherry
salt and pepper
1 finely sliced bell pepper, to decorate (optional)
6 servings
2 hours 10 minutes 10 mins prep
1. Gently saute the onion and garlic in 2 oz of the butter until soft and transparent.
2. Add the chicken livers and gently fry until cooked.
3. Add the remaining ingredients.
4. Put in a blender and blend until smooth.
5. Put in a large bowl or into individual ramekins.
6. (optional) pour melted butter onto the top of the pate to seal and decorate with small slices of bell pepper.
7. Put in the refridgerator for at least 2 hours to set.
Beef & Bacon in Beer
Ingredients:
1 1/2 lbs stewing beef, cubed
3 tablespoons seasoned flour
8 ounces streaky bacon
1 large onion, finely chopped
4 cloves garlic
1 bouquet garni
1 teaspoon English mustard
2 teaspoons tomato puree
1 pint beer or porter (I like to use Guinness)
1 beef stock cube
4 tablespoons oil
1 teaspoon Worcestershire sauce (optional)
1/2 teaspoon sugar
4 servings
8 hours 30 minutes 30 mins prep
1. Toss the stewing steak in the seasoned flour until covered.
2. Heat 2 tablespoons of oil in a large frying pan or wok and fry the stewing steak until brown.
3. remove the meat.
4. Gently fry the onion and the garlic until soft and transparent in the remaining oil.
5. Return the meat to the pan with the onion and garlic.
6. Add the remaining ingredients and cook until the sauce thickens.
7. Put in the crockpot and cook for approximately 7 hours or until tender.
8. Serve.
Yorkshire Steak
Ingredients:
1 lb lean ground beef
1 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon poultry seasoning
1/2 cup milk or tomato juice
1/2 cup finely chopped onions
2 eggs, well beaten
1 cup milk
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Quick Cheese Sauce
1/4 cup milk
3 tablespoons cheese spread (such as Cheese Whiz)
6 servings
45 minutes 15 mins prep
1. Combine first 5 ingredients, mixing thoroughly.
2. Pat evenly over bottom of greased 9"x9" pan.
3. Spread onion over meat.
4. Bake at 450 F (230 C) for 10 minutes or until browned.
5. While the above mixture bakes, prepare the topping by beating eggs and adding milk.
6. Sift flour, baking powder and salt together.
7. Add liquid gradually, beating until smooth.
8. Remove hot meat from oven, break up slightly with a fork, then pour the thin batter over.
9. Return to oven and bake for 30 minutes or until topping is done.
10. If making cheese sauce, microwave sauce on high for approximately 1 minute or until melted.
11. Enjoy!
Sausage and Mash With Ham and Cheese
Ingredients:
3 medium potatoes, peeled
milk
2 teaspoons butter (a knob)
2 sausages
2 slices ham or cooked bacon
2 ounces grated cheese, plus extra for the top
1/2 onions
1 servings
1 hour 15 minutes 30 mins prep
1. Chop the potatoes into even-sized pieces and put in a saucepan of boiling water to boil for about 15- 20 mins.
2. While potatoes are boiling, part cook the sausages (grill or fry) and chop into 1/2 inch long pieces.
3. Chop the ham into 1 inch squares.
4. Chop and fry the onion.
5. When the potatoes are fully cooked, drain them and return them to the saucepan.
6. Mash with the butter.
7. Add milk until you have a smooth mixture.
8. The mashed potato should look smooth, but not move when you tip the bowl.
9. Add the cheese, onion and any seasonings (salt, pepper, mustard, cayenne pepper, etc) at this point.
10. Place a layer of mashed potato in the bottom of a greased oven bowl.
11. Add the sausage and ham.
12. Layer the rest of the potato on top.
13. Grate more cheese over the top.
14. Cook in the centre of the oven, gas mark 5, 190 deg C for about 3/4 of an hour.
15. Check after 1/2 an hour!
Ham Olive Pie
Ingredients:
1 lb medium-sliced ham
3 hard-boiled eggs
12 dates
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
2 tablespoons currants
2 ounces butter
salt and pepper
12 button mushrooms
1 tablespoon chopped parsley
1 tablespoon chopped lovage
6 gooseberries
1/2 pint cider
For The Pastry
6 tablespoons self-raising flour
3 ounces butter
salt
water, to bind
4-6 servings 1 pie
1 hour 20 mins prep
1. Mix together the hard-boiled egg yolks and all the other ingredients, chopped very finely, except the ham, egg whites, cider and butter.
2. Cut the ham into slices about 4 inches long and fill each slice with the above mixture.
3. Roll up these'olives' and place them close together in a pie-dish.
4. Pour over the cider, add the chopped egg whites and dot with butter.
5. To make the pastry, work the fat into the flour, add the salt and make into a thick dough with cold water.
6. Keep cool until it is needed.
7. Damp the edges of the pie-dish and cover with the pastry.
8. Bake in a moderate oven for 40 minutes.
9. Can be eaten hot or cold.
Yummy beef and potato casserole
Ingredients:
2 1/2 lbs potatoes, peeled
8-12 ounces sour cream
salt & pepper
2 lbs ground beef
1 medium sweet red pepper, chopped
1/2 cup chopped onions
1 (15 ounces) can whole kernel corn, drained
1 (10 ounces) can cream of mushroom soup
1/2 cup milk
1 teaspoon garlic salt
2 tablespoons butter, melted
minced fresh parsley (optional)
8-10 servings
55 minutes 15 mins prep
1. Put the potatoes in a large pot, cover with water, and cook over medium-high heat until soft.
2. While potatoes are cooking; in a skillet, cook beef, red pepper, and onion until meat is browned and vegetables are tender; drain.
3. Add corn, soup, milk, and garlic salt.
4. Mix well.
5. Once the potatoes are soft, drain and mash with sour cream.
6. Add salt and pepper.
7. Spread meat mixture into a baking dish.
8. Top with mashed potatoes.
9. Drizzle with butter.
10. Bake, uncovered, at 350 degrees for 30 minutes.
11. For additional browning, place under broiler for a couple of minutes.
12. Sprinkle with parsley.
Lamb casserole
Ingredients:
250 g lamb
1 onion
6 mushrooms (a handful)
1 1/2 pints warm water
1 vegetable stock cube (or 1.5 pints of a suitable stock)
rosemary
2 servings
2 hours 10 minutes 10 mins prep
1. chop lamb& vegetables up put in a casserole dish
2. (dissolve stock cube in warm water if necessary) pour stock over meat and vegetables& add a good sprinkling of rosemary
3. cook for about 2 hours at 190 degrees C.
Beef Wellington
Ingredients:
1 (3.5 lbs) filet tenderloin beef (incl suet)
3/4 lb mushrooms (finely chopped)
3 tablespoons unsalted butter
1 lb puff pastry (thawed)
1 large egg white (beaten)
1 large egg yolk (beaten with 1 teaspoon water)
1/2 cup madeira wine
2 teaspoons arrowroot (dissolved in 1 tsp water)
1/2 cup beef broth
2 lbs chicken livers (for paté)
1/2 cup vegetable oil (for paté)
1 onion, diced fine in food processor (for paté)
3 ounces cream sherry (for paté)
1 teaspoon granulated garlic powder (for paté)
4 hard-boiled eggs (for paté)
1 tablespoon sugar (for paté)
salt & pepper (for paté)
6-8 servings
4 hours 5 minutes 50 mins prep
1. First make the paté as follows: In a large pan sauté the onions in the vegetable oil over a medium flame until golden brown.
2. Boil the 4 eggs until hard boiled.
3. Add the chicken livers to the pan with the onions& garlic& cook 2 minutes until done.
4. Add the cream sherry& cook an additional minute.
5. Remove from pan& allow to cool.
6. In a food processor, gently PULSE the livers& hard boiled eggs into a rough chop.
7. DO NOT OVERMIX!
8. Add salt, pepper& sugar& adjust as necessary.
9. Set aside.
10. Preheat oven to 400 degrees.
11. In a roasting pan, roast filet, with suet on top, in middle of oven for 25 to 30 minutes, or until a thermometer registers 120 degrees.
12. Allow filet to cool completely& discard larding fat& strings if strings are there.
13. Skim the fat from the pan juices& save the juices.
14. In a heavy skillet, sauté the finely chopped mushrooms in the butter over medium-low heat, stirring until all the liquid is evaporated& the mixture is dry.
15. Season with salt& pepper& allow to cool completely.
16. Spread the paté evenly over the top& sides of the filet,& then spread the mushrooms evenly over the paté.
17. On a floured surface, roll the 1 lb.
18. of puff pastry into a rectangle large enough to enclose the filet completely, which should be about 20” x 12”.
19. Invert the coated filet very carefully onto the middle of the dough& fold up the long sides of the dough to enclose the filet.
20. With your finger you can make criss-cross grooves in the dough as a decoration.
21. Brush the dough’s edges with egg white to seal.
22. Repeat with the ends of the dough.
23. Transfer the filet, seam down, to a jelly roll pan or a shallow roasting pan& brush with egg wash.
24. Chill for 1 hour, but not more than 2 hours.
25. Make sure that oven is preheated to 400 degrees& bake the filet in the middle of the oven for 30 minutes.
26. Reduce the heat to 350 degrees& bake for 5 to 10 minutes longer, or until a meat thermometer registers 130 degrees for medium-rare.
27. Remove from oven& allow to rest for 15 minutes.
28. In a saucepan, boil the reserved pan juices& Madeira Wine until the mixture is reduced by one quarter.
29. Add the arrowroot, beef broth, salt& pepper.
30. Cook over medium heat, stirring (being careful not to boil) for 5 minutes or until thickened.
31. Loosen the filet from the jelly roll pan& transfer with 2 spatulas to a heated serving platter.
32. To serve, cut the filet into 3/4" thick slices& dress with the sauce.
Boiled and Roast Ham
Ingredients:
1 piece of raw cured ham (or Gammon smoked or unsmoked. Soaked to reduce salt if necessary)
water, for boiling
4 tablespoons oil
20-30 whole cloves
2 tablespoons clear honey
2 teaspoons coarse grain mustard
8-10 servings
2 hour 45 minutes 15 mins prep
1. First bring a large pan of water to the boil there should be enough water to cover the ham and the pan should be big enough so that the ham does not touch the sides.
2. Lower the ham into the boiling water and reduce the heat to a simmer with just occasional bubbles breaking the surface (unless the ham is very salty there should be no need to skim the scum from the top).
3. The ham should be cooked for 15 minutes to the pound.
4. If you need to top up the water to keep the ham covered, use boling water.
5. Meanwhile preheat the oven to 200C (hot, place in it an open roasting tin lined with foil'coz the honey really bakes on) with 4 tablespoons of oil and prepare a mixture of 2 tablespoons of honey to 2 teaspoons of wholegrain mustard.
6. Remove the ham from the boiling pan and drain it.
7. Remove any skin and score the fat underneath into diamond shapes with a sharp knife.
8. Stud each diamond with a whole clove pushed through the fat.
9. Spread the honey-mustard mixture over the ham and place into the roasting tin.
10. Bake for 5 minutes the pound or for a maximum of half an hour, basting every 10 minutes.
11. Remove from the heat and leave for 10 minutes to set before carving or leave to cool before wrapping in foil or clingfilm.
Yorkshire Pudding
Ingredients:
2 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
2 tablespoons margarine
8 Pie shaped slices
30 minutes 5 mins prep
1. Pre-heat oven to 425 degrees.
2. Put margarine in glass pie plate and place in oven while it pre-heats.
3. With an electric mixer beat together eggs and milk.
4. Slowly add flour and salt to egg/milk mixture.
5. Beat until smooth.
6. Remove pie plate from oven and swirl melted margarine around bottom and sides of pie plate.
7. Pour pudding mixture into pie plate and bake for 25 minutes.
8. Cut and serve immediately.
9. Pudding will fall when you cut it.
10. Serve with pork/beef roast.
11. Goes great with gravy!
Classic English Suet Dumplings
Ingredients:
12 ounces flour
6 ounces shredded suet
1 tablespoon chopped fresh parsley
1 tablespoon snipped chives
1 3/4 pints cold beef stock
10 servings
55 minutes 25 mins prep
1. Mix the flour, suet, parsley and chives in a bowl.
2. Season well with salt and freshly ground white pepper, then stir in enough stock to form a fairly stiff but still elastic dough that will leave the sides of the bowl clean.
3. Heat the remaining stock in a large pan until boiling.
4. Shape the dumpling dough into rounds about two bites big.
5. Drop into the bubbling beef stock, cover and simmer for 25 to 30 minutes or until light and well puffed up.
6. Remove from stock and serve.
Cornish Beef Pasties
Ingredients:
PASTRY
4 cups self-rising flour
1/2 cup butter, softened
1/2 cup vegetable shortening
1 cup grated fresh parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
1 cup cold water
FILLING
1 cup finely diced potato
1/2 lb ground beef
1/4 cup minced onions
salt & pepper
1 egg, slightly beaten
6 servings
3 hours 35 minutes 2 hr 0 mins prep
1. Sift flour into a mound on a clean working surface.
2. Shape flour into a large ring, forming a high wall.
3. Place butter, vegetable shortening, cheese, salt and pepper in center of ring.
4. Add half of the water and work into the central mixture with two table knives using cutting motions.
5. Work the flour in carefully from the center of the ring, adding more water as needed.
6. Mix until all the flour is added and the dough holds together.
7. Gather dough into a ball and place in large plastic baggie, or place in bowl and cover with a towel.
8. Refrigerate dough for at least one hour before using.
9. Roll out dough on lightly floured surface to 1/8 inch thickness.
10. Cut six, 6-inch circles from the pastry, marking the center of each lightly.
11. Cook potatoes in boiling, salted water until crisp-tender, then drain.
12. Spread 1/6 of potatoes over half of each pastry circle, leaving 1/2 inch at the edge to seal.
13. Combine meat, onion, salt and pepper.
14. Mix well.
15. Spread 1/6 of meat mixture evenly over potatoes.
16. Moisten the edge of each pastry circle with cold water.
17. Bring unfilled pastry half over the filled side and pinch edges together firmly to seal.
18. Place on greased baking sheet, sealed side up.
19. Brush top of pasties with the egg.
20. Bake in preheated 400 degree oven for 10 minutes.
21. Reduce oven temperature to 350 degrees and bake about 25 minutes longer, or until well browned.
Toad-in-the-Hole
Ingredients:
1 tablespoon vegetable oil
24 small breakfast sausage (precooked or uncooked) or vienna sausages or vegetarian sausages or your choice small sausage
1 cup flour
1/4 teaspoon salt
1 cup milk
2 eggs
24 mini muffin sized toads
1 hour 35 mins prep
1. Have milk and eggs at room temperature.
2. Sift flour and salt into bowl and stir in milk.
3. Beat eggs until frothy, add to batter and beat.
4. Let batter rest for 30 minutes.
5. Preheat oven to 400°.
6. Heat oil in skillet, prick sausages with fork and fry until cooked or warmed if precooked.
7. Place one sausage and a bit of oil from skillet in each cup of a mini muffin tin and place tin in heated oven.
8. Pour batter into heated muffin tins and bake for 15 minutes, then reduce heat to 350° and bake another 10 minutes or until brown and puffy.
9. The sausages will be nested in holes in the puffy pastry, allow to cool in tin a bit and then plate and serve.
Garlicky Lamb Roast
Ingredients:
600 g new potatoes, scrubbed
4 tablespoons olive oil
6 cloves garlic, finely chopped
2 teaspoons fresh thyme leaves
4 lamb chops (about 175g each)
2 zucchini, chopped into rough triangles
4 ripe tomatoes, quartered
4 servings
45 minutes 10 mins prep
1. Preheat the oven to 180 C or 250 degrees F.
2. Cut the potatoes into 1cm slices and place in a large roasting tray along with half the olive oil, salt and pepper.
3. Mix until well coated and roast for 20 minutes.
4. Add the garlic and thyme, tossing again to coat and bake for another 8-10 minutes or until the potatoes are both crisp and tender.
5. Take the potatoes out and keep warm in a separate dish.
6. Meanwhile, heat another roasting tin on the stove.
7. Season the lamb and then add the remaining olive oil to the pan.
8. When the oil is hot, sear the lamb on each side for a minute or so until it starts to brown.
9. Transfer to the oven for 10-12 minutes until just tender but still with a touch of pink in the middle.
10. Take out of the oven and leave to rest in a warm place.
11. Add the zucchini and tomatoes to the roasting tin that had the potatoes in it and bake for 10 minutes, turning the veggies occasionally.
12. Place the potatoes on warmed plates.
13. Spoon over the cooked veggeies.
14. Carve the lamb, place on top and drizzle over the meat and veggie juices as a gravy.
Bubble and Squeak
Ingredients:
1 lb potato
1/4 lb Brussels sprouts, about
salt and pepper, as required
4 servings
25 minutes 5 mins prep
1. Peel boil and mash potatoes (or get them and the left over brussels out of the fridge) Chop up brussels and mash into potatoes.
2. Add salt and pepper as required.
3. Lightly oil a frying pan and spoon in mix and flatten out to about 1" thick.
4. Fry until crisp and golden brown on surface.
5. Wonderful for breakfast with fried eggs and bacon.
Roast Beef, English Style
Ingredients:
4 lbs sirloin tip roast
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
salt
1/4 cup drippings (or preferred fat/oil)
8 servings
2 hours 15 minutes 15 mins prep
1. Preheat oven to 350.
2. Trim meat and score remaining fat.
3. Rub surface of meat with the spices.
4. Heat drippings in frying pan until hot.
5. Place meat fat side down in drippings; brown on all sides.
6. Place meat in a baking dish fat side up.
7. Insert meat thermometer.
8. Bake approximately 20 minutes/pound or until thermometer reads 140 (rare) to 170 (well-done).
Partridge Pot Roast
Ingredients:
4 partridges, trussed and larded
1/4 cup unsalted butter
2 medium onions, chopped
2 medium carrots, scraped and sliced
6 slices bacon, chopped
1/4 lb mushrooms, wiped clean and sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
bouquet garni
4 sprigs parsley
1 sprig thyme
1 bay leaf, tied together in a small cheese cloth bag
3 3/4 cups beef stock
1/2 cup red wine
2 tablespoons fresh parsley, chopped
Beurre manie
1/2 tablespoon unsalted butter
1/2 tablespoon white flour
4 servings
2 hour 0 minutes 30 mins prep
1. In a large frying pan melt the butter over moderate heat.
2. When the foam subsides, add the onions and carrots and cook stirring occasionally, for 5 to 7 minutes, or until the onions are soft and translucent, but not brown.
3. Using a slotted spoon, transfer the vegetables to a large flameproof casserole.
4. Set aside.
5. Add the bacon and mushrooms to the pan and cook, stirring frequently, for 5 minutes, or until the bacon is crisp and has rendered most of its fat.
6. With a slotted spoon, transfer the bacon mixture to the casserole.
7. Place the partridges in the pan and cook, turning them occasionally, for 6 to 8 minutes, or until they are lightly and evenly browned.
8. Remove the pan from the heat and transfer the partridges to the casserole.
9. Add the salt, pepper and bouquet garni.
10. Pour the beef stock and red wine over the partridges.
11. Place the casserole over high heat and bring the liquid to the boil.
12. Reduce the heat to low, cover the casserole and cook, stirring occasionally, for 1 hour, or until the partridges are tender when pierced with the point of a sharp knife.
13. Remove the casserole from the heat.
14. Using tongs or two large spoons, remove the partridges from the casserole.
15. Cut each partridge into 4 pieces, and keep warm.
16. Strain the cooking liquid and set the vegetables aside to keep warm.
17. Remove and discard the bouquet garni.
18. Return the strained cooking liquid to the casserole.
19. Return the casserole to high heat and boil, stirring occasionally, for 5 to 7 minutes, or until the cooking liquid has reduced by about one-third.
20. Reduce the heat to low.
21. Gradually stir in the BEURRE MANIE*, a small knob at a time and continue cooking, whisking constantly, for 2 to 3 minutes, or until the sauce is smooth and has thickened.
22. (*BEURREMANIE, is kneaded butter and is used to thicken stews and sauces. It is added in small knobs to the boiling liquid, which is then whisked until the butter melts and the sauce thickens.)*TO MAKE BEURRE MANIE: Mix together equal amounts of softened butter and flour (soften the butter with a fork to incorporate the flour) Replace the partridges and vegetables in the casserole and stir in the chopped parsley.
23. Cook for a further 2 to 3 minutes or until the pot roast is piping hot.
24. Remove the casserole from the heat and serve immediately.
Pork With A Blue Cheese Apple and Mustard Sauce
Ingredients:
1 3/4 lbs pork fillets, approx divided in 4 pieces
salt and pepper
1 tablespoon butter
1 tablespoon oil
2 teaspoons dried sage or 3 tablespoons chopped fresh sage
4 ounces blue cheese, crumbled,i like blue stilton
3/4 cup cream
2 teaspoons coarse grain mustard, maybe some extra
2 tablespoons applesauce, smooth or chunky,maybe some extra
4 servings
40 minutes 15 mins prep
1. Trim the pork fillets from any fat, season with salt and pepper.
2. Melt the butter and oil in a frying pan, add the pork, brown on all sides, add the sage, turn down the heat and cook until almost done.
3. Time will depend on the thickness of the fillets.
4. While the pork is cooking mix together, the cream, cheese, mustard and applesauce.
5. When the pork is almost cooked, remove from the pan to a plate and keep warm.
6. Put all sauce ingredients in the frying pan, stir until the cheese has melted and you have a sauce with a nice consistency.
7. Now do a taste check, maybe you want to add more applesauce and/or mustard.
8. Serve the pork sliced with the sauce spooned over it.
Leek and Potato Pie
Ingredients: 2 lbs potatoes
4 medium leeks
1 tablespoon flour
salt and pepper
1 teaspoon nutmeg
2 cups hot milk
1-2 tablespoon butter
4 servings
1 hour 15 minutes 15 mins prep
1. Peel the potatoes and slice thinly.
2. Wash the leeks thoroughly and slice thinly discarding about the last 2 inches of the green tops.
3. Mix together the flour, salt, pepper and nutmeg.
4. Grease a casserole dish.
5. Put in alternate layers of potatoes and leeks sprinkling each layer with the seasoned flour and small chips of butter.
6. The top layer should be potatoes.
7. Dot the top with butter, pour hot milk on top of the casserole.
8. Bake in the oven uncovered (gas 5, 375°F, 190°C.) for about 1 hour.
Potato and Sausage Hotpot
Ingredients:
2 tablespoons vegetable oil
2 onions, sliced
1 lb fat sausages, sliced
18 ounces floury potatoes, sliced thinly
2 teaspoons Dijon mustard (optional)
1/2 pint hot chicken stock or vegetable stock
3 ounces mature cheddar, grated
salt and pepper
4 servings
40 minutes 15 mins prep
1. Heat the oil in a large frying pan with a lid and fry the onion and sausages until starting to brown.
2. Add the potato slices and cook, stirring occasionally, until golden.
3. Season with salt and pepper.
4. Add the mustard, if using, to the stock, then pour into the pan.
5. Cover with a tight-fitting lid and cook for 10 minutes until the potatoes are tender.
6. Preheat the grill to medium.
7. Scatter the cheese over the top of the potatoes and put the pan under the grill for 5 minutes until the cheese is bubbling and golden.
8. Serve with steamed vegetables.
Bangers and Mash with Creamed Onion Sauce
Ingredients:
2 onions, thinly sliced
1 sprig rosemary
salt and pepper
1 kg potato (King Edward are good)
12 good quality pork sausage links
1 tablespoon flour
400 ml milk
1/2 tablespoon smooth Dijon mustard
50 g butter
vegetable oil
4 servings
1 hour 25 mins prep
1. Preheat the oven to 400 F or 200 degrees C.
2. Place onions, rosemary and a bit of salt in a small saucepan and cover with 1 cup water.
3. Bring to a boil, then turn down the heat immediately.
4. Cover and cook, stirring once or twice, for about 15 minutes until the onions are very soft, uncoloured and most of the liquid has disappeared.
5. Meanwhile, peel the potatoes and cut into chunks.
6. Rinse and boil in lots of salted water.
7. Also, smear the sausages with oil, then place in a casserole dish and cook in the oven for about 30 minutes, turning half way through.
8. Finish the onion sauce by boiling hard if necessary to get rid of any extra water.
9. Discard the rosemary stalk, sift the flour over the top and stir.
10. Add the mustard and 1 cup of the milk.
11. Simmer gently for at least five minutes to cook the flour and make a thick, creamy sauce.
12. Make the mash by draining the potatoes, adding the remaining milk and butter and mashing until smooth.
13. Whip with a wooden spoon to make the mash light and fluffy, adding extra butter or milk if it's too thick.
14. Divide onto plates, top with the sausages and a generous spoonful of gravy.
Beef Stew
Ingredients:
1 1/2-2 lbs stewing beef, cut into 1 inch cubes
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons vegetable oil
6 small onions, peeled
6 medium carrots, peeled and cut into chunks
3-4 parsnips, peeled and cut into chunks (optional)
1 cup frozen peas or mixed vegetables (optional)
2 teaspoons Worcestershire sauce (optional)
2 bay leaves
water, to cover
6 medium potatoes, peeled and cut into chunks
6 servings
2 hours 20 minutes 20 mins prep
1. Dust beef cubes in flour, salt and pepper in a paper or plastic bag.
2. Shake off excess.
3. Heat oil in a heavy dutch oven or frying pan on high until the surface of the oil starts to shimmer, but before it starts to smoke.
4. Depending on the size of the pan, brown the beef evenly on high in batches.
5. Don't crowd the cubes.
6. Keep an eye on this so that it doesn't burn.
7. You just want to sear the beef.
8. Remove the pan from the burner and add the onions, carrots, bay leaves, Worcestershire sauce (if you're going to use it) and enough water to almost cover everything.
9. Return to burner and bring to a boil.
10. Cover and reduce heat to medium low--just hot enough to keep a slow simmer going.
11. Simmer for about an hour or until everything is almost done.
12. Put in the potatoes at this point and any additional water you think the stew needs.
13. Continue to simmer for another half hour or until the potatoes are just done.
14. Just prior to serving, check for seasonings and add more salt and pepper, more Worcestershire, if needed.
15. Toss in the peas or mixed vegetables and cook for five minutes.
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